Boston Brown Bread

Name: Boston Brown Bread
Ingredients: 2 cups Rhode Island corn meal; 1 cup rye flour; 1 teaspoonful salt; 1 baking powder; 2 eggs, well beaten; 1 cup of molasses; 5 cups of milk

From Rare old receipts, 1906

Presented as published in 1906. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.

A modern interpretation · AI-generated from the original record

Ingredients

Method

Nutrition per serving

2292Calories

63 gProtein

405 gCarbs

51 gFat

Full nutrition (34 nutrients)

Calories2292 kcal

Protein63 g

Carbohydrates405 g

Fiber17 g

Sugars306 g

Total Fat51 g

Saturated Fat26 g

Monounsaturated Fat12 g

Polyunsaturated Fat3.4 g

Omega-30.2 g

Cholesterol518 mg

Sodium4471 mg

Potassium7349 mg

Calcium3058 mg

Iron22 mg

Magnesium1082 mg

Phosphorus2174 mg

Zinc10 mg

Copper2.1 mg

Manganese7.8 mg

Vitamin D14 mcg

Vitamin C0 mg

Vitamin A550 mcg

Vitamin E1.7 mg

Vitamin K0.3 mcg

Vitamin B63.3 mg

Vitamin B127.5 mcg

Thiamin (B1)1.1 mg

Riboflavin (B2)2.4 mg

Niacin (B3)5.9 mg

Folate47 mcg

Choline555 mg

Caffeine0 mg

Water1237 g

As published

This recipe was extracted from Rare old receipts (1906) by Jacqueline Harrison Smith, page 11. The excerpt below is the record exactly as published.

BOSTON BROWN BREAD. Mrs. Bradford Norman, Newport, R. I. Contributed by Mrs. George A. Dunning, West Chester, Pa. 2 cups Rhode Island corn meal, 1 cup rye flour, 1 teaspoonful salt, 1 baking powder, 2 eggs, well beaten, 1 cup of molasses, 5 cups of milk

Cook this with the app: pantry check, scaling, and the assistant.